Buffalo Chicken Meatballs

Buffalo Chicken Meatballs



3/4 cup Paniermehl - Breadcrumbs
450 g chicken mince
1 large egg
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup (crumbled) blue cheese
1/4 cup milk
1 tbsp hot sauce (Crystal or Tabasco)
to taste salt and pepper
For the sauce:
a little bit of Buffalo wing sauce
For the dressing:
blue cheese
For serving:
celery stalks


  • Pre heat oven to 200°C. 
  • Line a baking sheet with foil, lightly spray with olive oil and set aside.
  • In a large bowl, combine all ingredients for the meatballs, using a wooden spoon or clean hands, mix until thoroughly combined.
  • Roll the mixture into 1 ¼ size meatballs. You will have approximately 24.
  • Place meatballs onto prepared baking sheet and bake for 15 – 20 minutes.
  • Remove from oven and place meatballs into slow cooker.
  • Add buffalo sauce and blue cheese dressing – amounts determined by your own spice index. 
  • Cover and cook on low heat for about 2 hours. 
  • Serve with blue cheese dressing and celery sticks.
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